Rawa Upma

Upma is common South Indian and Western Indian breakfast dish. It is popular dish of Sri Lanka too. It is traditionally cooked with roasted wheat Rava(semolina) or rice flour. Gradually various innovative methods have been incorporated in making upma. It is no more restricted to Rava as main ingredient. There are many ways Upma is prepared and every Upma prepared has variant flavours based on the ingredients and spices used in it. Various seasoning and vegetables are often added during the cooking depending on individual preferences. It has gained popularity in whole of India. Major variation of Upma are Rava Upma, Rice Upma, Whole wheat Upma, Corn Upma and Vermicelli Upma. I shall give recipes of all types one by one. Here I have given recipe of traditional Rava (semolina) Upma.

Ingredients:

Semolina 250gm

Chopped Onion 50 gm/1/2 cup

Chopped Green Chili 1tblspn

Chopped ginger 1 tspn

Handful Kari leaves

Soaked urad dal/split black gram 1tblspn

Whole dry red chili 1

Refined Oil 50 gm

Water 500gm

Salt 1 ½ tspn or to taste

Method:

Method:

Dry roast rawa till it changes colour and aromatic. Do not over roast. The colour will remain white. Keep aside.

Now add water & salt. Bring to boil. Check seasoning. It must be salty. Let the water boil for ½ min. then switch off the stove.

Slowly pour the roasted rawa with one hand with other hand keep stirring the water to mix up the rawa and water evenly. When whole rawa is poured, cover and switch on the stove. Cook it covered for 2 mins on slow flame.

Uncover, stir till the extra moisture dries up .

Transfer to serving bowl. May garnish with chili or chopped coriander leaves.

Traditionaly it is served with Sambhar and Coconut chutney. However, Rava Vegetable Upma does not require any accompaniment.